Tomato and Herb Chicken in a Pressure Cooker

This was the first recipe I made with the pressure cooker. It worked out fantastic! The sauce has a very rich and deep flavor I used the Fagor Pressure Cooker and it was great! Before you start this recipe, thoroughly familiarize yourself with how your particular pressure cooker works. Be sure to read all the instructions for using the pressure cooker. Reference my post on Pressure Cookers Instructions and Handling.





Ingredients
3 lbs chicken, cut into pieces (or chicken wings and/or drumsticks)
Butter
1 white or yellow onion, cut in half then quartered
3 medium tomatoes, sliced
1 1/4 cup Rich Dark Chicken Stock
1/4 cup parsley, chopped
1 tablespoon fresh rosemary
1 tablespoon fresh sage, chopped
1 tablespoon lemon thyme or regular thyme
Sherry, 1/4 cup
Salt and pepper to taste

Directions

Heat butter in the pressure cooker and brown the chicken on all sides.

Remove the chicken and saute the onions until golden brown.

Add tomatoes, parsley, chicken stock, herbs salt and pepper. Continue to stir fry until the chicken stock begins to boil.

Add the chicken back to the pressure cooker.
Secure the lid and lock it into place.

Put the gas burner to high. Maximum pressure will be reached and a pressure button will pop up. Once the button pops up, reduce the burner slightly and begin the countdown for the suggested  cooking time. Release pressure, remove the lid and serve with farro.

Position 1: 28 minutes
Position 2: 15 minutes

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